scholarly journals Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 727
Author(s):  
Fátima A. Miller ◽  
Joana F. Fundo ◽  
Ester Garcia ◽  
Cristina L. M. Silva ◽  
Teresa R. S. Brandão
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Value Added ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Ozone Exposure ◽  
Food Ingredient ◽  
Consequent Reduction ◽  
Market Opportunities ◽  
Solids Content

Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be used as a food additive. Ozone was bubbled during 30 and 60 min, and some physicochemical characteristics (soluble solids content, pH and colour), bioactive compounds (total phenolics, chlorophylls and vitamin C) and antioxidant activity were analysed. Peel was also inoculated with Listeria innocua, used as a treatment efficiency indicator. The results indicated that, although ozone negatively affected antioxidant activity, it positively influenced all bioactive compounds analysed. An L. innocua reduction of 1.2 log cycle was achieved after ozone exposure. Ozone should be exploited as a promising technology to assure the quality/safety of cantaloupe melon peel. Indeed, if melon peel is conveniently converted into a suitable form that can be used as a food ingredient, this will promote the valorisation of waste materials with the consequent reduction of industrial by-products and new perspectives for market opportunities.

scholarly journals Physicochemical and Bioactive Characterisation of Edible and Waste Parts of “Piel de Sapo” Melon

Horticulturae ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 60 ◽  
Author(s):  
Fátima Alves Miller ◽  
Joana Freitas Fundo ◽  
Ester Garcia ◽  
João Rodrigo Santos ◽  
Cristina Luisa Miranda Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Total Phenolics ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Carotenoids ◽  
Total Antioxidant ◽  
Solids Content

Several scientific studies point fruits as rich sources of antioxidants but mainly focus on their edible part. However, fruits wastes are abundant sources of bioactive compounds and nutrients, which are considered to be health beneficial. The main purpose was to characterise juice, pulp, peel and seeds of Piel de Sapo melon, in terms of several physicochemical characteristics (soluble solids content, titratable acidity, pH, potassium, colour and water activity), some bioactive compounds (total phenolics, vitamin C, chlorophylls and total carotenoids) and total antioxidant activity. Juice, pulp, peel and seeds represent 47, 19, 27 and 5% of melon total weight, respectively. Peel and seeds stood out by their higher concentration of total phenolics compounds and antioxidant activity when compared to edible parts. The highest potassium concentration was found in seeds. Chlorophylls were only detected in peel, while carotenoids were not detected in any part of the melon analysed. Juice and pulp contributed to 69% of vitamin C amount of the whole fruit. However, its concentration in peel was equivalent to the ones observed in juice and pulp. These results pointed out the importance of fruit wastes valorisation and the development of strategies for their re-utilisation.

scholarly journals Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization

2020 ◽  
Vol 9 (7) ◽  
pp. e176973680
Author(s):  
Anderson Maciel de Vasconcelos ◽  
Paula Bruna da Silva ◽  
Priscila Luana da Silva ◽  
Sandra Maria Lopes dos Santos ◽  
Pahlevi Augusto de Souza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Food Products ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Average Mass ◽  
Maturation Stages ◽  
Guazuma Ulmifolia ◽  
Solids Content

Guazuma ulmifolia Lam., popularly known as mutamba, mutambo and mucungo, is widespread throughout Latin America. Studies on the physicochemical characteristics and the technological application of its constituents can support its use as raw material for enrichment and formulation of food products. This study aimed at to identify substances of food interest derived from mutamba fruit, through its physical, physicochemical, proximate, mineral, bioactive compounds and antioxidant activity characterization in two maturation stages. The incomplete and full physiological maturation had, on average, mass of 5.52 and 3.54 g, respectively, and acid pH of 4.84 on average. Soluble solids content increased with maturity reaching 32.9 °Brix. Regarding proximate composition, it was observed an increase in protein, lipid, crude fiber and ash; and reduction of 80% in moisture. The most concentrated minerals were K, N, Ca, P and Mg. The content of anthocyanins, polyphenols, yellow flavonoids and the antioxidant activity increased with maturation, while vitamin C remained at 1500 mg.100 g-1. This study is innovative as mutamba fruits with incomplete physiological maturation were characterized for the first time. That mutamba fruits, no matter the physiological maturation, have potential of exploitation in the food industry, due to their high content of soluble solids, as well as in the enrichment of other food products as source of vitamin C and minerals.

scholarly journals Quality of grape tomatoes in differents cultivation systems

2020 ◽  
Vol 9 (10) ◽  
pp. e7109109008
Author(s):  
André Mesquita Rocha ◽  
Andreia Aparecida dos Anjos Chagas ◽  
Gabriela Conceição Oliveira e Silva ◽  
Ernani Clarete da Silva ◽  
Washington Azevedo da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Soluble Solids ◽  
Total Acidity ◽  
Soluble Solids Content ◽  
Fresh Matter ◽  
Tomato Fruits ◽  
Solids Content

Tomato is a fruit rich in bioactive compounds like lycopene, vitamin C and phenolic compounds. However, cultivation conditions can influence the concentration of these substances. In this study, the objective was to analyze quality characteristics of tomato fruits in different cultivation systems. The following characteristics were evaluated: pH, soluble solids content, total acidity, relationship between soluble solids content and total acidity, instrumental color parameters (L *, a *, b *, chroma and hue), texture, bioactive compounds (total carotenoids, lycopene, total phenolic compounds and vitamin C) and antioxidant activity of grape tomato fruits grown in a greenhouse in different systems (soil x substrate). A completely randomized design was used, with two treatments and four replications. The analysis were performed by official methods and in triplicate. The pH, soluble solids, texture, color, lycopene, vitamins C and antioxidant activity were not affected by the cultivation system used. However, grape-type tomatoes grown in substrate showed higher levels of carotenoids (36.31 µg.100 g-1 fresh matter), phenolic compounds (68.37 mg GAE.100 g-1 fresh matter) and ratio between total soluble solids and total acidity (17.90), and lower total acidity (0.58% citric acid 100 g-1), which represents a nutritional, sensorial and functional advantage for the consumer.

scholarly journals Quality Parameters and Bioactive Compounds of Red Tomatoes (Solanum lycopersicum L.) cv Roma VF at Different Postharvest Conditions

2014 ◽  
Vol 3 (5) ◽  
pp. 8 ◽  
Author(s):  
Maria Lorena Luna-Guevara ◽  
Oscar Jimenez-Gonzalez ◽  
Juan Jose Luna-Guevara ◽  
Paola Hernandez-Carranza ◽  
Carlos Enrique Ochoa-Velasco
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Storage Temperature ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Fresh Weight

<p>Tomato is one of the most important crops at worldwide; however, much of the production is lost during the postharvest due to the inadequate storage conditions. The aim of this study was to evaluate the effects of different postharvest conditions on some quality and bioactive parameters of tomatoes. Tomatoes Roma VF variety were stored at three temperature (7, 22, and 37 °C) to evaluate some physicochemical characteristics (pH, total soluble solids, titratable acidity, color, and firmness) and bioactive compounds (vitamin C, lycopene, carotenoids, and antioxidant activity) during five days; time in which tomato change from physiological to edible maturity. The <em>a</em> color parameter increased significantly (p &lt; 0.05) at the storage temperature of 22 and 37 °C. The firmness was higher in tomato stored at 7 °C after 5 days, while at 37 °C the firmness decrease in 8%. Tomatoes stored at 22 °C showed a decrease of chlorophyll <em>a</em> and <em>b</em>, reaching the maximum lycopene (31.7 ± 1.5 mg/kg fresh weight) and carotenoids contents (118.7 ± 0.1 ?g/100 g fresh weight), while at 7 and 37 °C the chlorophyll <em>a</em> did not change during the storage. However, the vitamin C was higher in tomatoes stored at 7 and 37 °C. The antioxidant activity remains constant during the time of storage, regardless the temperature. The storage temperature of 22 °C not affected significantly (p &lt; 0.05) the color and firmness of tomatoes, at the same temperature, the bioactive compounds (carotenoid, vitamin C, and antioxidant activity) presented highly correlated with the developments of the red color.</p>

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

scholarly journals Melatonin Treatment to Pomegranate Trees Enhances Fruit Bioactive Compounds and Quality Traits at Harvest and during Postharvest Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 820
Author(s):  
José M. Lorente-Mento ◽  
Fabián Guillén ◽  
Salvador Castillo ◽  
Domingo Martínez-Romero ◽  
Juan M. Valverde ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Fruit Quality ◽  
Storage Period ◽  
Soluble Solids ◽  
First Year ◽  
Quality Traits ◽  
Postharvest Storage ◽  
Melatonin Treatment ◽  
Total Soluble Solids

The effect of melatonin pomegranate tree treatments on fruit quality and bioactive compounds with antioxidant activity at harvest and during storage at 10 °C for 60 days was assayed in two consecutive years, 2019 and 2020. In the first year, trees were treated with 0.1, 0.3 and 0.5 mM of melatonin along the developmental fruit growth cycle, and results showed that bioactive compounds (total phenolics and total and individual anthocyanins) and antioxidant activity at harvest were higher in fruits from melatonin-treated trees than in controls. Other fruit quality parameters, such as firmness, total soluble solids and aril red colour, were also increased as a consequence of melatonin treatment. In fruit from control tress, firmness and acidity levels decreased during storage, while increases occurred on total soluble solids, leading to fruit quality reductions. These changes were delayed, and even maintenance of total acidity was observed, in fruit from melatonin-treated trees with respect to controls, resulting in a fruit shelf-life increase. Moreover, concentration of phenolics and anthocyanins and antioxidant activity were maintained at higher levels in treated than in control fruits during the whole storage period. In general, all the mentioned effects were found at the highest level with the 0.1 mM melatonin dose, and then it was selected for repeating the experiment in the second year and results of the first year were confirmed. Thus, 0.1 mM melatonin treatment could be a useful tool to enhance aril content on bioactive compounds with antioxidant activity and health beneficial effects and to improve quality traits of pomegranate fruit, at harvest and during postharvest storage.

scholarly journals Postharvest quality of strawberry fruits produced in organic and conventional systems

2011 ◽  
Vol 29 (4) ◽  
pp. 577-583 ◽  
Author(s):  
Letícia KP Camargo ◽  
Juliano Tadeu V de Resende ◽  
Tânia T Tominaga ◽  
Sonia Maria Kurchaidt ◽  
Cristhiano K Camargo ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Conventional System ◽  
Organic System ◽  
Camino Real ◽  
Sensorial Attributes ◽  
Solids Content ◽  
Conventional Systems

The aim of this study was to determine some physicochemical characteristics of fruits of eight strawberry cultivars (Aromas, Camino Real, Campinas, Dover, Oso Grande, Toyonoka, Tudla-Milsei and Ventana) cultivated in organic and conventional systems. The evaluated characteristics were soluble solids (SS), titratable acidity (TA), SS/AT ratio and anthocyanins. Evaluated sensory characteristics were flavor and appearance. The cultivars had a differential performance between themselves and among the systems for the evaluated characteristics. Generally, the conventional system produced fruit with higher levels of soluble solids and, organic system produced higher concentrations of anthocyanins. The fruits of the cultivar Toyonoka had the best soluble solids content in both systems and the anthocyanins content of 'Tudla-Milsei' and 'Camino Real' were proeminent in comparison to the other cultivars. The fruits from the organic system of production were preferred by judges on the sensorial attributes. The highest notes were given to the appearance of the cultivar Ventana in the conventional system and 'Tudla-Milsei' in the organic system.

scholarly journals Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly

2017 ◽  
Vol 47 (11) ◽  
Author(s):  
Paula Nogueira Curi ◽  
Rayane Barcelos Bisi ◽  
Derlyene Lucas Salgado ◽  
Caio Morais de Alcântara Barbosa ◽  
Rafael Pio ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rheological Properties ◽  
Bioactive Compounds ◽  
Phenolic Content ◽  
Physicochemical Characteristics ◽  
Color Parameter ◽  
Sensory Acceptance ◽  
Processing Ability ◽  
Industrial Use ◽  
Pear Trees

ABSTRACT: The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of trolox g -1) and higher content of vitamin C (3.59mg 100g-1). As the acidity, it ranged from 4.09 to 5.81 g of malic acid 100g-1 (‘Tenra’ and ‘Seleta’, respectively). Regarding color, the color parameter L* varied from 32.14 to 36.83, a* ranged from 2.87 to 5.20, b* ranged from 16.57 to 20.42, Chroma ranged from 16.67 to 21.02 and °Hue ranged from 74.94 to 80.18. Regarding the texture, the jellies produced from ‘Centenária’ and ‘Tenra’ were characterized by having the highest values of hardness (1.21 and 1.23N, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45N, respectively). The jelly obtained from the ‘Centenária’ still showed the highest adhesiveness (2.27N s-1) and springiness (0.99). Already jellies prepared by ‘Cascatence’ showed the highest cohesiveness values (0.68). The jellies prepared with different pear cultivars showed good sensory acceptance for all measured properties, with average scores ranging between the hedonic terms “liked slightly” to “liked very much”. Cultivars of subtropical pear trees present different physicochemical characteristics, resulting in jellies with different physicochemical characteristics and rheological properties. Processing in the form of jelly is extremely viable due to the good acceptance by consumers of all formulations elaborated.

scholarly journals Quality of strawberries subjected to pre-harvest UV-C radiation

2021 ◽  
Vol 56 ◽  
Author(s):  
Izabel Camacho Nardello ◽  
Rufino Fernando Flores Cantillano ◽  
Jardel Araújo Ribeiro ◽  
Gerson Kleinick Vignolo ◽  
Marcelo Barbosa Malgarim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Vitamin C ◽  
Fragaria X Ananassa ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Single Factor ◽  
Solids Content ◽  
Uv C

Abstract The objective of this work was to evaluate the influence of the use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry (Fragaria x ananassa) cultivation, on the physicochemical and phytochemical parameters of the fruits. The used experimental design was completely randomized, in a single-factor arrangement with 11, 19, 29, and 39 UV-C applications and without UV-C application. The hue of the fruits was smaller at the end of the study period. pH varied in strawberries that received 39 applications of UV-C, and the soluble solids content differed with 19 applications. Antioxidant activity was lower in fruits with 11, 19, and 29 UV-C applications, whereas vitamin C content was lower only in fruits that received 29 applications. The use of UV-C radiation at an intensity of 0.53 KJ m-2, during strawberry cultivation, affects the physicochemical and phytochemical parameters of the fruits, but does not cause losses in their quality.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

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